SEMIYA PAYASAM / VERMICELLI KHEER

A common kheer btw keralites though  many dishes can be made from the vermicelli , kheer is the first option. From my childhood i hate this kheer, but when i started my cooking, i loved this one.Its one of the fav of my husband.Yday was his star bday, and i made this ...

Ingredients:

VERMICELLI	150 gms
SUGAR	1 cup
FULL CREAM  MILK	2 ltrs
CASHEWNUTS	1 tblsp
RAISINS	1 tblsp
GHEE	1 tblsp

Method:

• In thick bottom vessel, add 1 tsp of ghee , then add the cashew nut and raisins.
• Roast them till reddish.

• Remove it and keep aside, and add the remaining ghee to the vessel, and add the vermicelli,
• Saute it continously until it also reaches reddish in colour. This must be done in sim- med flame

 

• Quickly add 1/2 ltrs of milk and allow it to cook in the low flame itself.Stir continously , otherwise chance for sticking to the bottom.
• Once the semiya is done, mostly the milk will get reduced very much.
• Add the sugar to it.If we add it early, the semiya will not get cooked.

• Stir well and quickly add the remaining milk and stir continously in full flame.
• Once the kheer comes to boil, reduce the flame and low it to remain thr in the stove.
• Switch off the flame when desired consistency reaches.

• Take care that the milk thr above the the semiya.
• Add the roasted cashew and raisins.
  

Tips: a.       You can add  milkmaid after  adding the final milk to the semiya.For this qty of vermicelli, add ½ cup of milk maid. b.      Other case, after final boiling of the milk, allow it to cook in slow flame, the milk starts to reduce and this increases the taste of kheer c.       Also take care that, the vermicelli had a temptation of thickening the kheer, and milk reduces again after switching off the stove.